Eggs Benedict w/Homemade Hollandaise Sauce

Ingredients

HOLLANDAISE SAUCE

▪140g/10tbsp Butter

▪3 Egg Yolks

▪15g Lemon Juice (Or ½ Lemon)

▪3g Or 1 Heaping Tsp Salt

▪Very Small Pinch Cayenne

▪15g Or 1tbsp Worcestershire

▪10g Or 3/4tbsp Dijon Mustard

▪25g Or 1.75tbsp Water

POACHED EGGS

▪Water

▪1 Tbsp/1 Cap Full White Distilled Vinegar

▪Eggs - One For Each Muffin Half

Directions

PART 1: HOLLANDAISE SAUCE

1. Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C.

2. Add egg yolks, lemon juice, salt, cayenne, worch, and dijon to a blender and spin until combined. Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130F/55C.

3. Cover and hold over the lowest heat until ready to serve.

PART 2: THE POACHED EGGS

1. Fill shallow pan with water and bring to a simmer. Reduce heat to keep poaching water should be at 185F/85C. Add vinegar to poaching water.

2. Slowly drop contents of each egg into water, leaving plenty of space around each. I like to crack each egg into it’s own small container before dropping them in the water.

3. Allow to cook for about 2mins. Check eggs. Yolk should be soft and runny, but not raw. Poach for an additional 30 seconds or so if needed.

4. Gently transfer to a towel with a slotted spoon.

PART 3: BUILDING THE EGGS BENNY

▪Canadian bacon or smoked ham

▪English muffin, halved

▪Butter

▪Hollandaise, warmed

▪Chives, minced

1. Heat round pieces of ham or canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 sec per side)

2. Split english muffin and toast. Spread with butter on each piece.

3. Top with 4 crisped pieces of ham/canadian bacon. Top each side with 1 poached egg and generous spoonful of hollandaise.

4. Garlish with minced chives.